Slow Cooker Garlic and Herb Butter Mushrooms

1 1/2 pounds Crimini mushrooms
4 cloves garlic, minced
2 teaspoons fresh oregano, chopped
2 teaspoons fresh thyme
2 teaspoons fresh rosemary, chopped
1/2 cup dry white wine
1/4 cup half and half
4 tablespoons unsalted butter
Fresh parsley, chopped, to garnish
Kosher salt and fresh ground pepper, to taste

In a 3-qt slow cooker, combine mushrooms, garlic, oregano, thyme, and rosemary. Season with salt and pepper, and stir in butter and white wine.
Cover and cook on low heat for 3-4 hours (or high heat for 1-2 hours). Stir in half and half during last 30 minutes of cooking time.
Garnish with fresh parsley before serving, if desired. Enjoy!

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